“Three years’ worth of increase in seafood consumption is good news from a public health perspective,” said Rima Kleiner, MS, RD, registered dietitian at NFI and Dish on Fish blogger. “The fact that we see a variation in expansion and contraction across the top ten species, coupled with overall growth, is actually very positive. The nutrition community recommends that Americans eat a variety of seafood and this type of distribution reflects that message.”
Three of the top ten species saw an increase in consumption — salmon, pangasius and crab; two maintained their volume — catfish and perennial list leader shrimp.
Source: Americans’ seafood consumption up for third straight year – Aquaculture North America
Farmed salmon is 24% less costly to the environment than chicken and 500% less costly than beef.
Salmon raised in the ocean have the lowest overall cost to the environment, says a research on consumers’ most common protein choices.
The research, prepared for the British Columbia Salmon Farmers Association (BCSFA) by Ottawa based RIAS Inc, looked at the production of salmon versus other major proteins in terms of energy use, greenhouse gas emissions, eutrophication potential, water use and land use.
Results indicate that BC farm-raised salmon is 24 percent less costly to the environment than chicken, while beef has a cost that is 500 percent greater than salmon raised in an ocean environment.
The study used a life-cycle analysis (LCA), defined by the United Nations Environmental Programme as “a tool for the systematic evaluation of the environmental aspects of a product or service system through all stages of its life cycle.”
“Health professionals agree that salmon is by far the most healthy protein choice for people to eat, this study shows it’s also the most healthy protein for our planet,” said Jeremy Dunn, BC Salmon Farmers Association Executive Director. “With world population estimated by the United Nations to grow by over two-billion by 2050, governments must consider the full environmental costs of the food we grow and eat, we have a global food supply and a global environment.”
Source: Farm-raised salmon is greener than chicken, beef
The group, led by Ontario-born marine biologist John Todd and Nancy Jack Todd, created the ark as what they called a “bioshelter.” It was a totally self-sufficient home for a family of four, with a greenhouse that produced food for the family and for sale; and aquaculture tanks to raise edible fish, fed by algae.
All this was contained inside a highly insulated building with south-facing windows and solar water heating, composting toilets and wind turbine. A mass of stones in a crawl space served to store heat and then radiate it at night; this use of “thermal mass” remains a basic strategy in sustainable building now.
Source: Museums look to Canada’s past in hopes of a greener architectural future – The Globe and Mail